14th bake. 12/21/2019. GOOD!

Goals: 1200 g dough, 90% hydration, 1.9% salt.  Use last 266 g of home-milled Prairie Gold, and use equal amount, 266 g, of home-milled Kamut, and rest King Arthur All Purpose. Soak the 532 g (266+266) of home-milled flour for an hour with 88 % hydration, because it is coarse-milled. Use 100 g of starter, 125% hydration, with Cultures For Health San-Fran Sourdourgh culture (not the Whole Wheat/desem culture).  Fed it two days ago, hoping to bake then, but it sat in fridge.  Looks active, so I'll chance using it without feeding. Heck, mixing it in the dough is feeding the starter, so worst case, let it bulk ferment longer.  Use 1/8 to 1/10 th of a tablet of 500 mg vitamin C.

1200 g / 1.92 = 625 total flour.  625 flour - 45 flour in starter = 580 g.  580 -  532 in soaker = 48 g KA All Purpose.

45 g flour in starter / 625 total flour = 7.2% prefermented flour, PPF.

532 flour in soaker * .88 = 468 g water in soaker.

625 * .90 = 562 g total water.  562 water - 55 water in starter = 507 g.  507 - 468 in soaker = 39 g water to add in final mix.

12:15 pm: Mix 266 g home-milled coarse Prairie Gold HWSW, 266 g home-milled coarse Kamut, 11.8 g Himalayan salt, 468 g bottled spring water, 1/10 tablet (tried for 1/8, but it came out uneven) Vitamin C which was disolved in the water,

1 hour soak of home-milled coarse-milled grains.

1:15 pm: Mix in 101 g starter, 40 g water, 48 g King Arthur All Purpose flour, with the soaker.  

1:48 pm: stretch and fold.

2:22 pm: stretch and fold.

2:53 pm: stretch and fold.

3:24 pm: stretch and fold.

4:45 pm: Total Bulk ferment: 3.5 hours. Shape and put in 8.5" outer diameter, 8" inner diameter, lined and dusted banneton.  Did not do a final fold.  Dusted with brown rice flour and KA AP.

5:40 pm: started oven pre-heat, 500 F.

6:30 pm: Total final proof: 1 hour, 45 minutes.  Used deep part of Lodge 3.2 qt combo cooker. Lightly oiled the bottom of pot, sprinkled corn meal in it.  Sprinkled corn meal on top (seam side)  of dough, and put a round parchment paper over it. Inverted pot over banneton, and flipped them over to load dough. Scored a square around perimeter, and an X on top.

6:30 pm: Bake covered, at 495/475* F, 5 min.

6:35 pm: Bake covered, at 475/455 F, 10 min.

6:45 pm: Bake covered, at 430/410 F, 15 min.

7:00 pm: Uncover, bake at 400/380 F, 41 min.

7:41 pm: Internal temp:  210.2 F. done.

Looks good! Nice oven spring along all score lines, both around perimeter, and the X on top.

Let cool 2 hours, then put in zipper seal bag.

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*First number is oven setting, second is actual, according to a cheapy oven thermometer.